Recipe by Transylmania
This is a very light and easy soup. Super Hungarian and surprisingly good.
Top Review by carol s.
I haven't tried making it yet, but I wanted to make note of something that could be confusing in this recipe. Flour is listed twice, but it doesn't say which is used for the roux or which is used for the dumplings. Because I am familiar with this recipe I know which is which, but someone new to this might be confused. 3 T of flour for the roux. 1 cup of flour for the dumplings. I'm hoping this turns out as good as what my mother in law used to make.
- 2 tablespoons caraway seeds
- 2 tablespoons vegetable oil
- 1 cup flour
- 3 tablespoons flour
- 8 cups water or 8 cups chicken stock
- 1 onion, peeled and scored
- 1 bunch parsley
- 2 eggs
- 2 tablespoons milk
- salt, to taste
- pepper, to taste
Directions See How It's Made
- Heat oil in a pan and add caraway seeds. Toast till they pop.
- Add flour and cook till it browns lightly to make a light roux. Add salt, pepper, and paprika.
- Add water or stock, onion, and parsley. Bring to a boil.
- Cook for about 5 minutes and then strain into a clean pot. Discard solids.
- Combine eggs, milk, and flour to make a thick batter for dumplings.
- Bring soup to a boil again. Drop the dough into the soup by the teaspoonful. Cook for 5-10 minutes, or until the dumplings are cooked.
- Serve hot.